So my rhubarb is out of control in my garden. Seriously huge. Hogging all the sunlight from the pepper plants! Soooo…. what to do about it? There is no way I am going to simply pull it out, cut it up and freeze it all for later. (Though, of course, I will do that with some of it, just not all of it!)
So, in order to use it creatively, I decided to make a meal for Tammy and André featuring rhubarb in every course! This required some serious Googling and going through recipe books and mags and then mixing and matching and modifying and… well, you get the picture!
I remembered seeing a whole section on rhubarb in my Jamie at Home cookbook so I dug it out of the bookshelf and yes! Rhubarb bellinis!
Rhubarb bellini
Next course was a scallop ceviche with rhubarb. Oh dear, oh my… it added just a nice amount of zing!
Scallop ceviche with rhubarb
From the cool, we moved to warm with a roasted pepper and rhubarb potage.
Roasted Pepper & Rhubarb Potage
The main course was a Chicken Cordon Bleu with roasted potatoes and onions and Asparagus with Rhubarb (didn’t quite turn out as I wanted it to)! I should have simply roasted the asparagus and drizzled with my rhubarb vinaigrette…
Chicken Cordon Bleu with Roasted Onions and Potatoes
Roasted Asparagus with rhubarb & shallots
To end the evening off… an invention of my mother’s: crêpes stuffed with rhubarb compote, covered with plain Greek yogurt and a drizzled of warmed maple syrup. Serious yum factor happening here!
Woot! Thanks for opening the comments. I just shared this article to the Substack notes section. Let’s see what happens. Now, where do I order the Bellini?
How happy I am to find you here, Janet!! And how cool you shared it in your notes. I haven’t received a notification that you’ve shared but maybe that’s because we have different platforms?
That Bellini was delightful, I cannot lie. What time can I expect you? I want it to be as fresh as possible!